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Flat Earth Winter Warlock.
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And of course, more beer.
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02/21/2009 | | |
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Flat Earth Winter Warlock English Style Golden Barley Wine.
Winter warlock was made in the tradition of some of England's great barleywine ales. The beer is made with delicious base malt and sugar. We boiled for over two hours to help caramelize some of the sugars. The final product is as smooth as freshly resurfaced ice with a subtle hop character. This beer pairs nicely with calamari, ham and quail. Enjoy this beer with someone special on a cold winter's night,
a roaring fire and time to reflect on how each beer is as unique as a snowflake.Made with English malt, sugar, Fuggle hops, Irish ale yeast and St. Paul water.
22oz bottle
O.G. 1.100
IBU 46
9% abv
In the Firkin Fridge right now!
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Dark Horse - Fore
Smoked Stout
Number Fore - Brewed with all malted barley and peat malt (smoked malt). This beer is full bodied with chocolate, roasted barley flavors, and a smokey almost BBQ finish.
In store now.
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Schell Maifest German Style Maibock.
Considered by the locals as the birthplace of the Bock beer style, the Hofbrauhaus brews different versions of Bock beer at several points during the year. Most important of these is their Maibock or
Maifest beer. The Prime Minister of Bavaria and the Mayor of Munich are quite likely to take part in the tapping of the first huge barrel of Maibock each year, as they celebrate the end of winter and the promise of warmer weather.
Maifest has a very large hop aroma, is smooth to the palate, and a unique malty sweetness than our other varieties. In celebration of the spirit of the Hofbrauhaus and the Maibock style, we proudly offer August Schell's Maifest beer.
At the Firkins right now...
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The Heavy Table New Online magazine about good food, beer and everything local.
The Heavy Table is a Twin Cities-based magazine passionately telling the stories of food and drink - from roots to table - in the Upper Midwest.
We are interested in small, neighborhood restaurants; ethnic eateries with a story to tell; great home cooking; Upper Midwestern culinary traditions; stuff that's hilarious; recipes that work; recipes that fail spectacularly; current events; local food; heirloom food; and people at all levels of the food creation, preparation, distribution and consumption chain.
The Heavy Table is for readers who enjoy good food. That might mean a $75 tab at La Belle Vie or a $5 porketta sandwich bought on the road to Hibbing. It might be a dandelion salad or a venison stew. It might be a new variety of Bisquick pancakes.
We read Saveur, and MFK Fisher, and The Art of Eating, and Brillat-Savarin. We also watch Andrew Zimmern and Anthony Bourdain and keep tabs on the local food blogs. We write to be understood, to be accurate, and to entertain.
The Heavy Table is a positive voice with integrity. We will call people out on lousy value and bad hospitality. But we prefer to celebrate the delicious, the creative, the honest, and the heartwarming.
We look forward to serving you.
These guys really know what they are doing! Check it out at The Heavy Table.
Alvey
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